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Easy Peppermint Bark Chocolate Bites: Best Holiday Treat

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Crushed candy canes and melted chocolate come together in this quick and easy peppermint bark recipe that looks impressive but requires almost zero effort. Perfect for holiday gifting or snacking.

Ingredients

Scale
  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips or chopped white chocolate
  • 6–8 regular-sized candy canes (about ½ cup crushed)
  • 1 teaspoon coconut oil or vegetable shortening (optional)
  • Flaky sea salt (optional)

Instructions

  1. Prep your candy canes: Unwrap 6-8 candy canes and place them in a sturdy Ziploc bag. Seal tight, then use a rolling pin or heavy pan to crush them into a mix of fine dust and small chunks. Set aside.
  2. Line your baking sheet: Cut a piece of parchment paper to fit your baking sheet, leaving a little overhang on the sides.
  3. Melt the semi-sweet chocolate: Pour 12 ounces of semi-sweet chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted. If using coconut oil, stir in ½ teaspoon now.
  4. Spread the first layer: Pour the melted semi-sweet chocolate onto the center of your lined baking sheet. Use a spatula to spread it into a thin, even rectangle, about ¼ inch thick.
  5. Set the first layer: Place the baking sheet in the refrigerator and let the semi-sweet chocolate set until firm to the touch, about 15-20 minutes.
  6. Melt the white chocolate: While the first layer sets, melt the white chocolate in a separate microwave-safe bowl using the same 30-second interval method. Be careful not to overheat.
  7. Spread the second layer: Once the semi-sweet layer is set, pour the melted white chocolate over it. Gently spread into an even layer, covering the dark chocolate completely.
  8. Add the peppermint topping: Immediately sprinkle the crushed candy canes evenly over the white chocolate layer. Press down gently with your fingertips or the back of a spoon. If using flaky sea salt, sprinkle a tiny pinch on top.
  9. Final set: Return the baking sheet to the refrigerator and let the bark set completely, about 30-45 minutes. For a quicker set, use the freezer for 15-20 minutes.
  10. Break into pieces: Once fully set, lift the parchment paper out of the baking sheet. Use your hands to break the bark into irregular pieces, or use a sharp knife for cleaner squares.

Notes

For best texture, let the bark sit at room temperature for 5-10 minutes before serving. Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months. To make vegan, use dairy-free dark chocolate and vegan white chocolate.

Nutrition

Keywords: peppermint bark, chocolate bites, holiday treat, easy dessert, homemade gift, candy cane, white chocolate, semi-sweet chocolate

Find it online: https://cookyep.com/easy-peppermint-bark-chocolate-bites-best-holiday-treat/